Cut eggplants crosswise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.

Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes. Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds. Transfer eggplant with spatula to a large tray.

Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.

Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.

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Recent Reviews

This recipe is pretty good. I grilled the eggplant on a George Foreman and added more spice to the tomato sauce. Other than these two changes, I followed the recipe as written. It does take some time to make and assemble, but the pay off is worth it.

jlwind00 from Syracuse, NY /

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Just wanted to point out to those calling this a vegetarian recipe - most parmesan is not vegetarian, though there are vegetarian derivations. If you're being picky.

cottallen from London, UK /

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Made it without the rolls - the eggplant tastes just as good on top of rice or couscous.

chowdahound from Los Angeles, CA /

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This was very good but I think mostly because we baked our own sandwich bus for it. Otherwise it was just ok.

lola0706 from Montreal /

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This recipe was delicious! I'm always looking for new vegetarian dishes to try, and yes... I'd never had eggplant parmesan before :(. CSA stands for Community Supported Agriculture. Look it up, they're wonderful.